Pasta: Cold Chile-Oil Noodles
by Lishka DeVoss

YIELD 2 to 3 servings

INGREDIENTS

8 ounces dried udon noodles
1 to 2 tbsp fried shallots, crumbled by hand (optional)
1/4 cup finely chopped cilantro

BOWL (stirred together):
2 tbsp chile oil with crunchy garlic
1 tbsp pure sesame oil
1 tsp Sichuan chile-oil, or to taste
1 tsp soy sauce
1/4 cup finely sliced garlic chives or scallions

PREPARATION

1. Place cooked noodles in a colander; run cold water over them until cooled. Drain well.

2. Toss cooled noodles with BOWL. Gently fold in shallots and cilantro.

Updated 2022-07-12

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